Lemon Cupcakes with Citrus Icing
We're only weeks away from Spring right? We need to celebrate! Here's the recipe for the "I-made-these-from-scratch!" Lemon Cupcakes. They're so yummy. Enjoy!
1 2/3 cups unbleached all-purpose flour
1 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup safflower oil
1/3 cup fat-free milk
1/4 cup freshly squeezed lemon juice
1 teaspoon freshly grated lemon zest
1 teaspoon lemon extract
1/2 teaspoon vanilla extract
1 1/2 cups confectioners' sugar
2 tablespoons freshly squeezed orange juice
1 teaspoon freshly grated orange zest
1. Preheat the oven to 350°F. Line a 12-cup muffin pan with paper liners.
2. To prepare the cupcakes: Combine the flour, sugar, baking powder, baking soda, and salt in a bowl. Combine the oil, eggs, milk, lemon juice, lemon zest, lemon extract, and vanilla extract in a separate bowl. Add to the flour mixture and stir until smooth.
3. Spoon the batter into the muffin cups and bake for 17 to 19 minutes or until lightly golden and the cupcakes are springy when gently touched. Place pan on a rack and let cool for 5 minutes. Remove the cupcakes from the pan, transfer to the rack, and let cool completely.
4. To prepare the icing: Combine the confectioners' sugar, orange juice, and orange zest in a bowl and stir until smooth. Spread some of the glaze over each cupcake with a small spatula and let stand for at least 10 minutes before serving.
NUTRITION PER SERVING
3 g protein
45 g carbohydrates
15 g fat
1 g saturated fat
35 mg cholesterol
183 mg sodium
0.5 g fiber
55 MINUTES 12 SERVINGS 316 CALORIES
Recipe from: Flat Belly Diet Cookbook